三种添加物对鱼肉猪肉复合凝胶品质的影响
详细信息Effect of three additives on gel properties of fish/pork mixed gels
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摘要: 研究了三种外源添加物(大豆蛋白、液体蛋清、转谷氨酰胺酶)对鱼肉猪肉复合凝胶品质的影响。结果表明,添加大豆蛋白和液体蛋清均可提高复合凝胶的破断强度和凝胶强度;添加液体蛋清还可提高复合凝胶的明度L*和白度W,而添加大豆蛋白则会降低明度L*和白度W。添加转谷氨酰胺酶可显著提高复合凝胶的凝胶强度,且鱼肉加盐斩拌后加入转谷氨酰胺酶、再斩拌,然后加入猪肉或者鱼肉、猪肉加盐混合斩拌后再加入转谷氨酰胺酶,两种效果较好。Abstract: Effect of soy protein, egg white and transglutaminase (TGase) on gel properties of fish/pork mixed gels were investigated. The results showed that soy protein and liquid egg white enhanced the breaking force and gel strength. In addition, liquid egg white could increase brightness and whiteness of mixed gels, while soy protein could reduce the brightness and whiteness. Transglutaminase also enhanced the gel strength of mixed gels. It was beneficial for forming gel to add transglutaminase after fish chopping with salt, and then add the pork or to add transglutaminase after chopping fish/pork mixture with salt.
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